Sorbet Sundaes With Spiced Buttery Crisps

Sorbet Sundaes With Spiced Buttery Crisps

Baked egg roll wrappers make great dessert chips to serve with sorbet.

15 min. prep time
8 servings
000 Ratings


Spiced Crisps

3 (7-inch) egg roll wrappers
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice or ground cinnamon

Fruit Salsa

1 cup cantaloupe, cubed 1/4-inch
1 cup fresh raspberries
1 medium kiwifruit, cubed 1/4-inch
1 tablespoon orange juice
1 tablespoon honey
1/4 teaspoon pumpkin pie spice or ground cinnamon


1 quart raspberry or orange sorbet or sherbet


Heat oven to 350°F. Line large baking sheet with aluminum foil.

Place egg roll wrappers onto prepared baking sheet; brush lightly with melted butter. Turn wrappers over; brush with butter. Combine sugar and pumpkin pie spice in small bowl; sprinkle over wrappers. Cut each wrapper diagonally into 8 triangles. Bake for 10 to 12 minutes or until crisp and golden. Remove crisps to wire cooling rack; cool completely.

Meanwhile, combine all salsa ingredients in medium bowl; mix well. Refrigerate until serving time.

To serve, spoon sorbet into dessert dishes. Top with salsa; garnish each with 3 spiced crisps.

Recipe Tip

Substitute cut-up fresh strawberries, papaya, or watermelon for any of the fruits in the salsa.

Nutrition Facts (1 serving)

Calories: 210

Fat: 4g

Cholesterol: 15mg

Sodium: 105mg

Carbohydrates: 42g

Dietary Fiber: 2g

Protein: 2g

Recipe #13483©2011Land O'Lakes, Inc.

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